Red Velvet Cake

Red velvet cake with a hint of chocolate, and the addition of buttermilk, makes the cake even tastier.

Red velvet cake is a southern favorite of mine. I love the hint of chocolate, and the addition of buttermilk makes the cake incredibly moist.


1/2 cup butter
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 ounce red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar


Cream butter and beat in sugar gradually. Add eggs, one at a time, beating well after each addition. Make a paste of cocoa and red food coloring and add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until mixture is a velvety consistency. Bake red velvet cake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°. Once the cakes cool, frost them with Cream Cheese Frosting.

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